- Pickling recipe
- Refrigerator pickles
- Homemade pickles
- Dill pickle recipe
- Cucumber pickling
- Garlic dill pickles
- Easy pickle recipe
- Fresh dill spices
- Pickling spices
- Homemade pickling
- Cucumber preservation
- Pickling process
- Quick pickle recipe
- Pickling tips
- Cucumber snacks
- Flavored pickles
- Canning and pickling
- Brine solution
- Vinegar preservation
- Spiced pickles
- Crisp pickles
- Cucumber varieties
- Seasonal recipes
- Homemade condiments
- Flavourful snacks
- Benefits of pickling cucumbers
- Different cucumber slicing techniques for pickling
- How to sterilize jars for pickling
- Vinegar to water ratio for pickling
- Benefits of using fresh dill in pickling
- Variations in pickling spice blends
- Sugar’s role in pickling brine
- Coriander seeds in pickling
- Storing homemade pickles
- The science of pickle fermentation
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Elevate your snacking experience with the delightful creation of Refrigerator Garlic Dill Pickles. This easy-to-follow recipe combines the natural freshness of cucumbers with the piquant kick of garlic, dill, and a blend of aromatic spices. As you follow the simple steps of sterilizing jars, preparing a zesty brine, and packing the cucumbers, you’ll discover the joy of crafting your own homemade pickles. The ease of preparation and refrigerator storage ensures that you’ll have a batch of these delectable pickles ready to enjoy within weeks. Whether as a zesty snack, a flavourful addition to sandwiches, or a versatile side dish, these homemade pickles provide a mouthwatering and satisfying culinary adventure!
Why You'll Love These Refrigerator Garlic Dill Pickles
- Fresh Homemade Flavor: Create your own tangy, crisp Refrigerator Garlic Dill Pickles using garden-fresh cucumbers and aromatic spices for a burst of homemade goodness.
- Quick and Easy: This recipe is hassle-free, requiring simple ingredients and straightforward steps to make mouthwatering pickles that are ready in just 1-2 weeks.
- Versatile Delight: Elevate your meals with these versatile pickles—enjoy them as a crunchy snack, add them to sandwiches, wraps, or salads, or even complement your favorite dishes as a zesty side.
- Customizable Heat and Sweetness: Adjust the heat level and sweetness according to your taste preferences by adding optional red pepper flakes or a touch of sugar, ensuring your pickles match your unique palate.
Ingredients Needed
4 lbs Kirby Cucumbers
12-16 Garlic Cloves, peeled and thinly sliced
8 Sprigs Fresh Dill
4 Cups Water
4 Cups White Vinegar
1/4 Cup Pickling Salt (or non-iodized sea salt)
4 Teaspoons Black Peppercorns
4 Teaspoons Mustard Seeds
4 Teaspoons Whole Dill Weed Seeds
4 Teaspoons Coriander Seeds
4 Teaspoons Red Pepper Flakes (optional, for some heat)*
2 Teaspoons Sugar (optional, for a slightly sweeter taste)
How To Make Refrigerator Garlic Dill Pickles
Wash the kirby cucumbers thoroughly under cold water and trim off any stems. Leave the cucumbers whole if they are small enough to fit in your jars, or you can cut them into spears or slices if desired.
To ensure your pickles stay fresh, make sure your four 500 mL jars are clean and sterilized. Wash them with hot, soapy water, rinse thoroughly, and then place them in a large pot of boiling water for about 10 minutes. Remove them from the water and let them air dry.
In a large saucepan, combine the water, white vinegar, sugar, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the salt is fully dissolved.
Place 1-2 teaspoons of garlic slices and 2 dill sprigs in the bottom of each sterilized jar. Then, tightly pack the baby cucumbers into each jar, leaving about 1/2 inch of headspace at the top. Add 1 teaspoon of black peppercorns, 1 teaspoon of red pepper flakes (optional), 1 teaspoon of mustard seeds, and 1 teaspoon of coriander seeds on top of the cucumbers in each jar.
Carefully pour the hot brine over the cucumbers in each jar, ensuring that they are fully covered. Leave about 1/4 inch of headspace at the top of each jar. To remove any air bubbles, gently tap each jar on a flat surface or use a clean utensil to slide down the sides. Place the lids on each jar and tighten them securely.
Allow the jars to cool to room temperature on the kitchen counter. Once cooled, place them in the refrigerator. The pickles will be ready to eat after about 1 to 2 weeks of refrigeration, but the longer you let them sit, the more flavourful they will become.
Once the pickles are ready, you can enjoy them as a tasty snack, add them to sandwiches, burgers, or salads, or even use them as a side dish for various meals. Enjoy! 🙂
Notes + Tips for Refrigerator Garlic Dill Pickles
- Cucumber Choices: Opt for small Kirby cucumbers, as they’re perfect for pickling due to their crisp texture. Slicing them into spears or rounds offers variety.
- Jar Sterilization: Ensure jars are thoroughly sterilized to prevent spoilage. Boil jars and lids for about 10 minutes, and allow them to air dry before use.
- Custom Spice Blends: Feel free to adjust spice combinations using different seeds like fennel, cumin, or even experimenting with bay leaves and cloves.
- Flavor Development: While pickles are ready in 1-2 weeks, letting them sit longer in the refrigerator enhances their flavour profile, resulting in a richer taste over time.
- Refrigeration: Once prepared, place the tightly sealed pickle jars in the refrigerator. This cool environment is essential for preserving the freshness and crispness of the pickles. They’ll be ready to enjoy after 1 to 2 weeks of refrigeration, and the longer they sit, the more their flavors will develop.
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Ingredients:
- 4 lbs Kirby Cucumbers
- 12-16 Garlic Cloves, peeled and thinly sliced
- 8 Sprigs Fresh Dill
- 4 Cups Water
- 4 Cups White Vinegar
- 1/4 Cup Pickling Salt (or non-iodized sea salt)
- 4 Teaspoons Black Peppercorns
- 4 Teaspoons Mustard Seeds
- 4 Teaspoons Whole Dill Weed Seeds
- 4 Teaspoons Coriander Seeds
- 4 Teaspoons Red Pepper Flakes (optional, for some heat)*
- 2 Teaspoons Sugar (optional, for a slightly sweeter taste)
Instructions:
- Wash the kirby cucumbers thoroughly under cold water and trim off any stems. Leave the cucumbers whole if they are small enough to fit in your jars, or you can cut them into spears or slices if desired.
- To ensure your pickles stay fresh, make sure your four 500 mL jars are clean and sterilized. Wash them with hot, soapy water, rinse thoroughly, and then place them in a large pot of boiling water for about 10 minutes. Remove them from the water and let them air dry.
- In a large saucepan, combine the water, white vinegar, sugar, and pickling salt. Bring the mixture to a boil over medium-high heat, stirring until the salt is fully dissolved.
- Place 1-2 teaspoons of garlic slices and 2 dill sprigs in the bottom of each sterilized jar. Then, tightly pack the baby cucumbers into each jar, leaving about 1/2 inch of headspace at the top. Add 1 teaspoon of black peppercorns, 1 teaspoon of red pepper flakes (optional), 1 teaspoon of mustard seeds, and 1 teaspoon of coriander seeds on top of the cucumbers in each jar.
- Carefully pour the hot brine over the cucumbers in each jar, ensuring that they are fully covered. Leave about 1/4 inch of headspace at the top of each jar. To remove any air bubbles, gently tap each jar on a flat surface or use a clean utensil to slide down the sides. Place the lids on each jar and tighten them securely.
- Allow the jars to cool to room temperature on the kitchen counter. Once cooled, place them in the refrigerator. The pickles will be ready to eat after about 1 to 2 weeks of refrigeration, but the longer you let them sit, the more flavourful they will become.**
- Once the pickles are ready, you can enjoy them as a tasty snack, add them to sandwiches, burgers, or salads, or even use them as a side dish for various meals. Enjoy! 🙂
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Notes
Nutrition
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